#┊・food
1 messages · Page 1 of 1 (latest)
1 hr ish
hold on lemme find a flight from SLC
I love to do that in the summer. just a bunch of veg on the grill/smoker
My partner is quite the gardener and has a huge garden, that was just one batch from a weekend of smoking peppers
my father has a huge gargen as well. I offer smoked meats in exchange for a lot of veggies.
he gets amazing tomatos
That’s just one shot of the peppers
oh i need that setup.
we have a large jungle gym in the way right now 🙂
my pandemic project was my deck / outdoor kitchen.
Currently the property is a mess with the construction projects
but you can see how the garden boxes are set up
the back one is missing one we took out for the house, but from L-R the back ones are Peppers, Beans and Cucumbers, Tomatoes (right now during winter they have 50 heads of garlic), and then the ones you cant see are 50 asparagus stalks
that's a huge yard for a garden. and open.
Yeah. we have a 1/2 acre
so we are building a house behind the main one so everything is ripped up right now
We took out every single tree on the property
but when we are done...
We will have it all landscaped out and looking nice
that's amazing.
And with that being my back yard
Niiiice
We have similar backyards (Red Rock Canyons in Vegas) just a little less "green" 🙂
My mom lives in St. George. I love red rock country
Hate the blinding heat June-October
But I am going to take my truck and trailer down there camping this spring
Did this last weekend. First time doing Bone-In Pork Loin. Incredibly in-expensive cut of meat that came out incredibly good. I think I got two of these, each of them for < $10 at Costco.
Smoked on a Kamado Joe for ~3 hours at 215F(ish); last 45 minutes at 350F.
"Incredibly in-expensive cut of meat that came out incredibly good" is what BBQ is. 🙂
^^ Or, was. Until everyone started buying Prime Brisket and drove the price up to $150 each.
gotta get that Wagu comp grade 500$ brisket.
a lof of "out of the norm" cuts (at least in the states) have gone up a lot in the last few years. I used Ox tail and shank and short ribs often and these days it's like 3-4x what it was even a year ago.
That looks great too!
only bad side of those is that it is hard to stop eating them 🤭
Fedex that over to Singapore please and thankyou.
I made my self a nice charcuterie board over the weekend
Lunchables for Adults!
Over the summer i saw a lunchable at the groceries store and bought one for nostalgia.... There so bad
What you've got there is infinitely better
@sterile harbor made a pretty awesome spread for @vapid obsidian and I when we went to visit back in October.
Nice
nothing beats my Cheese-food Charcuterie Board though -
2020 was a good year for easy cheese.
and I think the Cheeze wizz was 2019 vintage.
cheese? where is there cheese on this picture 🤭
"Cheese-food". 😉
cheese loueez
if I show that picture here, people are going to put their yellow jackets on 🤣
oh that looks yummy
For sure do you like sashimi?
Beautiful
Dinner tonight - Estofado de pollo with Charleston Ice Cream
Omw
Me too!
I made a Chocolate Chess Pie for tonight's football game. What did you make for The Big Game?
I didn’t cook anything for the Superb Owl.
I got to eat Antelope this weekend. was an interesting experience.
Gamey like venison?
Keeping with the theme of Last of Us for your meal choice.
Or was it Venison...... 
Beer is also food.
Beer is food.
But that Coffee. Gonna need details on that pls.
Roasted yesterday and still needs time to degas. Coffee snob - everything I’ve had from them has been great.
What's your perfered brewing method? pourover?
Yep. Single cup v60 with a Comandante C40 MK4 grinder. I like my Clever brewer too, but don’t use it often
I admire your commitment to the coffee @fast wolf . Being here in Singapore I have resorted to buying pre-made cold brew drip coffee shipped over from Australia to fulfil my snobbish coffee needs.
Such an influencer.
*enabler
Cooked up some Yakitori this evening.
I’m coming to live with you for like a week, Mike.
This was my favorite food when I lived in Japan! Looks great.
I need to get to Japan and try things there! I'm lucky enough to have a Japaneese grochery store near me that I frequent.
aren't you actually this summer?
Maybe not a week, but yeah - I think that's still the plan
EPIC!
You folks make epic stuff. Tonight we just made a home made pizza and garlic bread. Very tasty. Pepperoni mushroom and pepper on one side and Hawaiian on the other 😉
homemade pizza can be pretty epic my friend.
Some nice wagyu at a very nice Japanese restaurant here in Singapore
Excellent
Sunday bbq - Ribs, smoked sausage and Burt ends.
Y’all gotta stop doing this to me. Also, lol at the typo there. Must be the Reynolds wrap.
You live in BBQ Mecca, Drew.
I know. When I see it here, I want it! Nothing like making it yourself.
There are some good bbq places in RTP. That’s for sure.
Getting a lot more expensive to eat BBQ these days. Even moreso to eat out versus just make it yourself. My smoker is going nearly every week right now. Just did a twice smoked ham this weekend.
On my way.
Another weekend, another smoke. Lamb shoulder and some chicken legs for the kiddos.
As always, that looks great!
I might be the happiest man on the planet right now. I just destroyed one of these.
The waitress said she almost tried to talk me out of ordering it. I told her I’m glad she didn’t. That was a religious experience of meat and cheese
Scallop, bacon, risotto.
Reporting in that I’ve just now gotten over the fallout of devouring that entire thing. I would not advise anyone consume that quantity of cheese. Ever. I’ve had a miserable week. Takes nothing away from the S-tier quality of the dish. I’m just an idiot.
We appreciate the honesty Nick. Sometimes you just have to "send it". 😄
Cheese sweats?
The worst type of sweats. 😐
Cramps more than sweats, but even that is treading into TMI territory
You live one man!!!!!
New coffee order has arrived ☕
NOLA BBQ shrimp. 😋
Making black garlic.
We're on 1 week of slow cooking about 12 bulbs and it's smelling ✨spicy✨
Looks great!
Made adult lunchables today. Fresh mozzarella, hot honey, prosciutto
Lunch for me often consists of hot ham and cheese rolls
Got to enjoy some Raclette the other day -
Oooooooooo!
Did a porterhouse today.
That looks awesome @sterile harbor
NC Outer Banks boil night 🫠
Even got the wild caught corn and taters!
Excuse me, Sir. But there are shrimp missing from this boil
Nah nah. Look closer. They’re at the top of the pic
Rodney Scott’s BBQ - stopped while passing through Birmingham AL.
I love how the food doesn't touch 
Some assembly required.
assembly in my belly!
or disassembly depending on how you want to think about it. 😄
Rib night!
Something a little less meaty, had fondue for the first time on a long time.
What did the hydroelectric engineer say when he hit a wall?
NOLA BBQ shrimp and Crab.
Smoked turkey time!
Yes! Let’s see all those feasts today! 🤘
Smoked and roasted turkeys.
I make Chocolate Chess Pies
Specifically the one on page 7 in here: https://community.netapp.com/t5/Digital-Support/Digital-Support-Holiday-Recipe-Book/ba-p/430369
It has been a wonderful year of progress in Digital Support and we continue to press forward with new applications, new content and continuous improvements. Your feedback has been tremendous and we have incorporated and will continue to incorporate your input as we go forward. In closing out the cal...
Missed thanksgiving because I’m in Sydney.
And on that lovely lookin Yoder offset too.
Hey Drew, this really sets the bar for April... How long will it take to grill those pieces?
We put those 6 pork butts on the smoker at 9:30am and the last two came off around 11:45pm. So, about 14 hours. It was a new smoker, so for us, it was about seeing how well it all works and how much wood something like that will take. Unfortunately for April's trip, that's my friend's setup and he's not nearby. We'll get you some good BBQ down here though!
it's def low and slow.
at 225F - (107C) it's about it's usually about 1.5-2 hours per pound.
Thx for the detailed explanation, I know you will come up with something similar:)
We'll make sure you're all fed well 🙂
Ina burrito bowl I really couldn’t tell it wasn’t ground beef… which is pretty amazing.
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It’s official!
for me as soon as you mix replacement somewhere in and the texture is quite good it's hard to tell a difference.
And suddenly i find another reason to venture to Las Vegas
After following James Hoffmanns youtube channel. i learned that coffee can be taken past even foodie level.
Hoffmann is a coffee scientist and I love it
He’s like Coffee Alton Brown.
Tested some ribs today. Each rib was smoked individually (rack was cut up. Then brazed. Turned out pretty good.
Right side - pretty standard rub and sauce with brown sugar and butter.
Left was a sauce from Southern IL. Vinegar pepper sauce that was brazed with the sauce, sugar and butter as well. Then topped with more.
Vinegar Pepper sounds right up my alley. I grabbed some KINDER Buffalo sauce today that I’m looking forward to trying tomorrow
It’s probably my fav sauce. Tiny little place in the middle of no where Southern IL. https://johnsonssobbq.com/
Sounds very Carolina’s
I decided to smoke a boston butt while I was working.
I made the mistake of doing it right outside my home office, so i got to smell it all day. But here it is with my Brown Sugar, Coffee, Crystalized Honey and other assorted spices
Coffee rub is so often overlooked.
It's true./ And then the last two hours I baste it in Apple Cider, and Apple Cider Bourbon Soaked Apples and it just falls apart.
On my second week of 30 Days of Carnivore, and this was the meal prep for the week.
That’s it. Thats all the prep.
Diet: meat 👍🏼
BBBE: Beef, Bacon, Butter, Eggs.
how does that work for you? Do you let run also a check on markers in your blood when you do that?
I had bloodwork done in January before, yes, and will be checking it again after the 30 days
ah cool, would be interested in the outcome if there is a visible change. 🙂 beside that bon appetit.
There’s definitely been a drop in weight and body fat % as it’s zero carb ketogenic, and that was really the goal. Drop the bloat weight I put on over COVID and not flying 100k+ air miles a year running through airports.
yeah i loose also easy weight when i do no carbs at all but never did so much meat 😄 and i keep it like sam gamdschie "Potatoeees" are amazing 😄
Tater Tot casserole aka TaterTot hot-dish.
WHY ARE YOU EATING MY PEOPLE
Now we know who is on the potato sub. 😄
TiL /r/potato is a thing
Everything is a "thing" on Reddit. But yeah, I did go look at it too haha
that's a valid point
That's like I was watching Vertasium's video about the number 37, and when normally asking random humans to pick a number between 1-100 we default to 37 as the top answer, but Reddit it was number 3. The first two were 42 and 69. LOL
I believe that is rule of the internet 34.24-A - "If you can imagine it, it is a Subreddit"
Nice
For the last 4 years I’ve cooked (and hosted) the End of Year teacher BBQ for my wife’s 8th grade teacher / coworkers from School. Always fun to cook for 25ish people.
I love it
#MeatSweats
Also, I think you're a misplaced Texan in Chicago cooking brisket like that.
Those sauced burnt ends look incredible! Bravo!
I call it meat candy. 😁
There wasn’t any good brisket (heck it’s still rare to find) in Chicago area. So I decided to learn about 8-9 years ago.
Sunday night Shrimp Etouffee.
this channel supports me getting into shape. that shape happens to be round.
Round is a shape
Father’s Day ribs.
Top to bottom ->
Southern IL pepper vinegar
Kansas City Style
Pecan rub and honey
WANT
Friday night steak.
No Beaver Nuggets?!
My friends near Charleston moved back to NC and so I don’t have the same reason to stop at the one on 95. So I’ve still never been to one.
Sounds like NC is getting one on I40 in Mebane though, and I’m through there often.
It's a destination I'm told. We've had people drive from 5+ hrs one way to go to the one here.
I will say the brisket sammiches weren't anything to write home about when they first opened. Smokers needed more runtime. Flavor is at 100% now.
I've got 3 within 2 hours of me in different directions. There are two on I-75 through Georgia (one between Atlanta and Chattanooga and the other just south of Macon) and a third just over the state line into Alabama on I-85 as you're headed to Montgomery. Very much a must stop on all of our family road trips. I'm partial to the turkey bbq sandwich and their jerky. Most of the new ones all have a jerky counter where you can ask for samples and buy by the lbs.
Buc-yeah!
I ent to Buccees a few months ago because there was one in Denver. It was too big. Not a fan. And the Brisket was terrible. Shoe Leather tastes better than that sandiwich did
Can we also agree that Denver doesn’t know shit about BBQ?
^^^^^ TRUUUUTH
Closest is probably Texas for us in Wichita.
Would be interesting to see them roll out and compete with QT though.
for good BBQ? Kansas City is closer no?
You're also right near where Yoder Smokers are made, Get one of those and make some BBQ
Bucees I mean. Yeah I'm close to good BBQ. 🙂
OH. derp.
And yes Yoder is a few miles south of my hometown.
Hey @sterile harbor … https://www.tiktok.com/t/ZTNvgbm8u/
3438 likes, 107 comments. “This is a Chicago hidden gem in Las Vegas called @Windy City Beefs N Pizza ! They are about 15 minutes from The Las Vegas Strip and serving up Deep Dish pizzas, cracker thin, Portillo style hot dogs and my favorite, the italian beef roll! 😋 they even give a free hot dog if your name is on the sign!”
The secret is that Chicago prefers pub style. We just sell deep dish to tourists 😬
I want to try the beef dipped and see how that is.
And hopefully there’s no ketchup on those dogs.
Anyone in here had Taco Tico?
i had to google that. now i want Tacos
Taco Stand?
I figured the Wichita folks have had Taco Tico. We have had them here in KY as long as I can remember.
Oh yeah! That's the place you took me to. Good stuff.
Royal Reds with lima beans and collard greens.
Bruv. That's a med rare steak.
I got asked to cook for a friends son’s college graduation party. ~100 people
And I did delivery.
Uhhhh, I’m graduating and need a party! Can you feed me too?
Sure. Head on up.
First time doing a lamb shoulder yesterday. Was delicious...
That looks great!
Just looking around here in Discord and of course I have to see all of this beautiful meat when I'm absolutely STARVING! Nice job as always, @sterile harbor and @trail egret!
Chicken Pelmeni with Forest Mishroom dill sauce, topped with lemon dill sour cream